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Field beans, capsicum, Potato kurma - Field beans, capsicum potato korma - Mochai, kudamilagai and urulai kurma - Side dish for Roti / Paratha / rice

I love Field beans esp in eggplant sambar. When I was in India we used to get this during Pongal season. My mum told me these days we get it almost everyday. So I asked her to bring some when she visited a few days ago. I wanted to try mochai fry but the beans were too small. So I decided to try some gravy for Chapathi / roti. This recipe doesn't contain ginger, onion or Tomatoes. It came out very well. This can go well with steamed rice too
Ingredients

Mochai / Field beans - 1 cup
Bell Peppers / Capsicum - 3/4 cup (Chopped into small cubes. I have used tri color capsicum)
Potato - 1 
Garlic - 10
Grated Coconut - 1/4 cup
Sambar powder - 1.5 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin seeds powder - 1 teaspoon
Salt to taste
Curry leaves - 10
Coriander leaves - 1 tablespoon (finely chopped)
Oil - 2 teaspoon
Red chillies - 1 or 2 
Mustard seeds - 1/8 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida - 1 pinch

Method

Slice the potatoes into 2 inch cubes. Cook it with field beans and salt. I have cooked till 2 whistles. Drain the water. Peel the skin from Potatoes and slice them into 1/2 inch cubes. Keep it aside
Heat a teaspoon of oil. Add garlic and fry till brown in color. Add Coconut and fry till moisture absorbed. 
Add Sambar powder, turmeric powder, cumin seeds powder and salt. Fry for another 2 mins. Switch it off and let it cool down. Grind to smooth paste with water. Keep it aside
Add rest of the oil in a pan. when it is hot add cumin seeds, mustard seeds and let it pop. Add asafoetida, red chilles and curry leaves fry for 10 sec. Add capsicum and fry for a min.
Add cooked filed beans, potato and mix well. Add grinded paste and 1/2 cup of water. Mix well. Adjust salt. 
Close the lid and cook for 5-7 mins or till you get desired consistency. Switch off the flame and add coriander leaves. Mix well

Serve hot with Roti / Rice

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